Buttermilk Cornmeal Pancakes

Cornmeal Pancake Recipe

I grew up enjoying a large stack of buttermilk pancakes on Sundays that my Dad would cook up. This cornmeal pancake recipe with buttermilk is a unique spin on a family favorite.

The cornmeal adds a bit more texture to the bite of the pancake. Oatmeal pancakes are another fun way I like to change up the breakfast classic. Cooking them in a little bacon grease puts them over the top!

• buttermilk pancakes
• Oatmeal pancakes

Johnny Cakes

If you grew up in the south, you may know cornmeal pancakes by their more popular name, Johnny Cakes. These buttermilk cornmeal pancakes are a fantastic way to enjoy all the flavors and textures of cornbread for brunch!

Just like cornbread, the recipes for Johnny Cakes can vary quite a bit. I opted to use buttermilk which is more reminiscent of the light and fluffy pancakes I grew up with.

Making cornmeal pancakes from scratch

To get started, gather the ingredients you will need to make your cornmeal pancakes.

1 1/2 cups all-purpose flour

1 cup yellow cornmeal

2 teaspoons baking soda

1 teaspoon sea salt

2 tablespoons sugar

2 large eggs, lightly beaten

2 1/2 cups buttermilk

Cooking pancakes in bacon grease

Cooking cornmeal pancakes in bacon grease adds a little extra flavor to your pancakes, but isn’t overwhelming. You don’t want to use a lot, just enough for a thin coat on the pan. It also crisps up the edges nicely for amazing texture.

If you want to make these pancakes a little bit healthier, feel free to skip the bacon grease. These buttermilk cornmeal pancakes will still be great. If you want a healthy recipe, be sure to check out these insanely popular Protein Pancakes.

The bacon grease adds an unrivaled flavor to the cornmeal pancakes that can’t be beat though!

• Protein Pancakes

How to store bacon grease

Whenever you are cooking up bacon, never let all that fat that renders down will all the amazing flavor go to waste! Allow the grease to cool in the pan, for around 10 minutes so it isn’t too hot to handle. You also don’t want it to melt your plastic container.

Pour the bacon grease into a small container and seal it with a lid. Pop it in the refrigerator and it keeps for around 3 months.

Your grandma might store her bacon grease in a container on the counter, but that isn’t really in keeping with current food safety guidelines.

How to make the best cornmeal pancakes

Heat a non-stick skillet over medium-high heat. I like cooking pancakes in a well seasoned cast iron pan.

Add a dab of bacon grease to your pan and using a pastry brush, spread a thin layer over the pan. I you don’t have bacon grease on hand, butter is the next best thing.

Pour 1/3 cup of the batter onto a hot greased skillet. Repeat making as many pancakes as your pan will accommodate. Just be sure to space them out the a few inches apart so they don’t run into each other as they spread rom being poured.

When to flip pancakes

After 2-3 minutes when bubbles start forming, use a spatula to lift the edge of the pancake up while checking or a nice golden brown color.

If your pancakes are that beautiful golden brown color, flip the pancakes and cook about 2 minutes more until the other side is golden brown.

Serve the pancakes immediately, or keep warm on a warm plate covered with foil, while you cook the remaining pancakes.

Serving cornmeal pancakes

The classic combination of salty butter and sweet syrup is a tradition for a reason. It’s absolutely delicious!

If you want to change things up a bit more, check out some of these awesome toppings perfect or cornmeal pancakes.

Fruit toppings for pancakes

Cook up some fresh fruit for a hearty and delicious topping on any pancakes.

Strawberry Sauce

• Cherry Almond Topping
• Caramelized Bacon & Apples

Syrups & butters for pancakes

From homemade fruit syrups to honey butters, these sauces will add amazing flavors to your cornmeal pancakes.

Homemade Blueberry Syrup

Fresh Cherry Syrup

Prickly Pear Syrup

Buttermilk Syrup

Cinnamon Butter with Honey

Orange Honey Butter

Notes

Store leftover cooked pancakes in an airtight container for up to three days in the refrigerator. Alternatively, you can freeze pancakes in a sealed airtight bag for up to one month. Reheat pancakes in a microwave or toaster.

Serving: 3 pancakes | Calories: 345 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 5 g | Cholesterol: 88 mg | Sodium: 947 mg | Fiber: 2 g | Sugar: 10 g